Grind ginger, garlic, shallots and lemongrass paste.Heat with two tablespoons of sesame oil in a large frying pan or wok and fry chicken over high heat until golden brown. Drain on absorbent paper. Heat the remaining oil in same skillet, add ground paste and fry until fragrant. Add chicken broth, red pepper slices and stir. Add snow peas and curry powder, salt and pepper powder and mix again. Mix the lemon juice and coconut milk and bring to a boil. To serve, place cooked pasta on individual bowls and add the chicken, scallions, cucumber, chopped fresh coriander and mint. Pour hot soup over, say half a lemon on the rim of bowl and serve immediately.